Veggie Enchiladas (Vegetarian)

Name: Veggie Enchiladas (Vegetarian)
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Yield: 7 - 8 servings
Ingredients: 2 tablespoons butter; 1 cup chopped onion; 1 red bell peppers; 2 medium zucchini; 1 ½ cups diced frozen hashbrown potatoes; 1 teaspoon ground cumin; ½ teaspoon garlic powder; 14-16 corn tortillas; 2 cups homemade green enchilada sauce; 2 cups shredded Mexican cheese blend

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Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr 5 mins
Servings
7 - 8 servings
Calories
346 kcal
Course
Main Course
Cuisine
Mexican, Tex-Mex

Veggie Enchiladas (Vegetarian)

Gael Hudson

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These wholesome and hearty enchiladas are loaded with sauteed veggies, then covered in homemade verde sauce and lots of melty cheese. It's an easy dish to customize and perfect to serve with your favorite Mexican sides!

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Ingredients

Servings

2 tablespoons butter or oil
1 cup chopped onion
1 red bell peppers seeded and chopped
2 medium zucchini chopped (or yellow squash)
1 ½ cups diced frozen hashbrown potatoes thawed
1 teaspoon ground cumin
½ teaspoon garlic powder
14-16 corn tortillas
2 cups homemade green enchilada sauce or red enchilada sauce!
2 cups shredded Mexican cheese blend

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Instructions

Preheat the oven to 350°F. Set out a 9 x 13-inch baking dish. Spray the baking dish with nonstick cooking spray and set aside.
Prep and chop the veggies. Set a large sauté pan over medium heat. Add the butter to the pan, then toss in the chopped onion and red bell pepper. Sauté for 2-3 minutes.
Stir in the chopped zucchini, diced hash brown potatoes, ground cumin, and garlic powder. Salt and pepper liberally. Sauté and gently stir for 5-8 minutes to soften and heat all the vegetables. Taste, then add more salt and pepper if needed.
Lay the tortillas out on a clean work surface. Scoop 1/3 cup of vegetable mixture on one half of each tortilla. Roll the tortillas around the vegetable mixture and place in the baking dish, flap side down.
Pour the green or red enchilada sauce over the top of the enchiladas. Cover the pan with foil and bake for 20 minutes.
Then remove the foil and sprinkle the top of the enchiladas with shredded Mexican cheese. Place back in the oven uncovered for 5 minutes, or until the cheese is melted and bubbly.
Serve the enchiladas hot, with your favorite enchilada toppings. We suggest homemade pico de gallo, sour cream, and guacamole!

Notes

Optional Toppings: Pico de gallo, sour cream, sliced avocado or guacamole
Cool leftovers completely before transferring to an airtight container. Enchiladas will keep well in the fridge for up to 3-4 days.
To Freeze: I recommend assembling the dish in a disposable aluminum pan. Then it can go right from the refrigerator to the oven.
You can bake the pan, cool completely, then cover tightly with aluminum foil and freeze. Or you can assemble the enchiladas completely and freeze unbaked. Either way they'll keep well in the freezer for up to 3 months. When you're ready to enjoy, thaw the pan in the fridge overnight, then bake according to the recipe instructions.

Nutrition Information

Show Details

Serving 2pc Calories 346kcal (17%) Carbohydrates 43g (14%) Protein 14g (28%) Fat 14g (22%) Saturated Fat 8g (40%) Polyunsaturated Fat 1g Monounsaturated Fat 4g Trans Fat 0.1g Cholesterol 39mg (13%) Sodium 854mg (36%) Potassium 476mg (14%) Fiber 6g (24%) Sugar 9g (18%) Vitamin A 1418IU (28%) Vitamin C 39mg (43%) Calcium 277mg (28%) Iron 2mg (11%)

Nutrition Facts

Serving: 7- 8 servings

Amount Per Serving

Calories 346 kcal

% Daily Value*

Serving	2pc
Calories	346kcal	17%
Carbohydrates	43g	14%
Protein	14g	28%
Fat	14g	22%
Saturated Fat	8g	40%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	4g	20%
Trans Fat	0.1g	5%
Cholesterol	39mg	13%
Sodium	854mg	36%
Potassium	476mg	10%
Fiber	6g	24%
Sugar	9g	18%
Vitamin A	1418IU	28%
Vitamin C	39mg	43%
Calcium	277mg	28%
Iron	2mg	11%